This mini eggnog vegan cheesecake recipe makes for delicious individualized treats free of dairy, gluten and eggs

Vegan Eggnog Mini Cheesecakes

Serves: 12 mini cheesecakes

Ingredients

1 cup pecans
1 cup (packed) pitted medjool dates—about 10
1.5 cups raw cashews, soaked overnight

3/4 cup full fat coconut milk (or more for consistency) (I used lowfat)
1 large lemon, juiced (or about 1/4 cup lemon juice)
1/2 cup pitted medjool dates (about 5)
1 tsp nutmeg
1 tsp cinnamon
1 tsp vanilla extract

Directions

Add pecans and dates to a food processor and mix until finely ground. A very loose dough should form and stick together if you press it between your fingers. Add pecans if too sticky, dates if too dry.

For easy removal of cheesecakes after frozen, cut small strips of parchment paper and lay inside the slots to give you little tabs to pull them out with after they freeze.

Use a tablespoon to put a heaping scoop of crust into each slot. Then take a glass or